Red wine vinegar is naturally dark from the grapes. But manufacturers also age it. The longer it sits, the darker and more complex it gets.
Some vinegars are even aged for 10 years. Yes, people wait a decade for salad dressing. That’s commitment.
Ever see a bottle called “Modena” vinegar? That one starts as concentrated grape juice (not wine) and is aged in a solera system—a cascade of barrels. It’s basically the whisky of vinegar.
The Secret Ingredient: Time
Here’s a wild truth: you can make red wine vinegar at home. Just leave an open bottle of red wine on the counter for a few weeks. Do not drink it.
But watch out. If you let it sit too long, or if the wrong bacteria get in, you’ll get vinegar that smells like nail polish remover. Gross. Use a proper starter culture.
How to Make Red Wine Vinegar from Leftover Wine | Wine Enthusiast
Or just buy a bottle and save yourself the heartache. Your kitchen isn’t a chemistry lab. Or is it? (Yes. It is. Embrace it.)
